I was racing against the clock one Tuesday evening, my stomach growling louder than my toddler, when I realized I hadn’t even thought about dinner. With only a few random ingredients in the pantry and about 30 minutes before the hangry meltdowns began, I threw together what I now call my lifesaver: Quick Weeknight Lasagna Soup – Dinner in Under 30 Minutes. It was an instant hit, and I’ve been perfecting it ever since. The beauty of this recipe is how it transforms classic lasagna flavors into a comforting, one-pot meal that’s ready in a flash. If you’re looking for more cozy soup options, you should try our creamy crockpot potato soup for another effortless dinner solution.
You know those nights when you crave something hearty and satisfying but can’t fathom spending hours in the kitchen? This dish is your answer. It’s packed with all the cozy, cheesy goodness you love, but without the layering and long baking time. I love how the rich tomato broth, tender pasta, and melty cheese come together so effortlessly. It’s become a staple in my home, and I’m thrilled to share it with you so you can enjoy those same cozy vibes on your busiest evenings.
Recipe Overview
Cuisine: Italian-inspired
Category: Soup
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4-6
What You’ll Need
When I first started making this, I experimented with different brands and found that using high-quality canned tomatoes makes a noticeable difference in flavor. I tend to grab San Marzano-style tomatoes because they’re less acidic and give the soup a smoother taste. If you’re on a budget, no worries—any brand of crushed tomatoes works beautifully, and I’ve had great results with store brands too. The key is to look for ones without added sugars or lots of preservatives for that fresh, homemade feel.
You’ll need a large pot or Dutch oven to cook everything in one vessel, which makes cleanup a breeze. A good wooden spoon for stirring and a ladle for serving are essential. I also recommend having some bowls ready because this soup smells so inviting, everyone will be hovering around the stove waiting for a taste!
INGREDIENTS
I remember one time I was halfway through prepping and realized I was out of ground beef. I panicked for a second, then grabbed some Italian sausage from the freezer—it turned out even more flavorful! That’s the joy of this recipe; it’s flexible. Just make sure all your ingredients are measured and within reach before you start cooking. It makes the process flow smoothly and keeps the timing under 30 minutes.
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional, for a little kick)
- 6 cups chicken or beef broth
- 1 can (28 ounces) crushed tomatoes
- 8 lasagna noodles, broken into bite-sized pieces
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese, plus more for serving
- 2 cups shredded mozzarella cheese
- Salt and black pepper to taste
- Fresh basil or parsley for garnish (if you have it)
PREPARATION
From experience, I’ve learned that the order of steps really matters here to keep things quick. Don’t worry if your onion isn’t perfectly diced—mine rarely is, and it still turns out delicious. The aromas that fill your kitchen as this simmers are absolutely heavenly, and you’ll know it’s working when everyone starts wandering in asking what’s for dinner. If you enjoy potato-based dishes, you’ll love our simple potato leek soup perfect for any season as another quick meal option.
Quick Weeknight Lasagna Soup – Dinner in Under 30 Minutes Recipe
INGREDIENTS
PREPARATION
Notes
Enjoy your homemade Quick Weeknight Lasagna Soup – Dinner in Under 30 Minutes Recipe!
Nutrition Information
- Heat the olive oil in a large pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat if needed.
- Add the onion and cook until softened, about 3-4 minutes. Stir in the garlic, oregano, basil, and red pepper flakes and cook for another 1 minute until fragrant.
- Pour in the broth and crushed tomatoes, bring to a boil, then reduce heat and let it simmer for 10 minutes to allow the flavors to meld.
- Add the broken lasagna noodles and cook according to package directions, usually about 10-12 minutes, until al dente. Stir occasionally to prevent sticking.
- While the noodles cook, mix the ricotta and Parmesan cheese in a small bowl. Season with a pinch of salt and pepper.
- Once the noodles are tender, turn off the heat. Stir in the shredded mozzarella until melted and creamy.
- To serve, ladle the soup into bowls, dollop with the ricotta mixture, and garnish with fresh herbs and extra Parmesan if desired. Enjoy immediately!
NUTRITION INFORMATION
- Calories: 420 per serving
- Protein: 28g
- Carbohydrates: 35g
- Fat: 18g
- Sodium: 980mg
- Fiber: 4g
Why This Soup Is a Game-Changer
What makes this special is how it captures all the elements of traditional lasagna without the fuss. I appreciate that I can have a comforting, homemade meal on the table faster than it takes to get delivery. The creamy ricotta dollop on top mimics the layered cheese effect, and the broken noodles make it easy to eat with a spoon. Around here, we often make a double batch because leftovers taste even better the next day—the pasta soaks up more flavor, making it richer and more satisfying.
Customization Ideas for Your Taste
One trick I’ve picked up is tailoring this to what’s in my fridge. If you’re vegetarian, swap the ground beef for plant-based crumbles or extra veggies like zucchini and mushrooms. I’ve even used spinach wilted in at the end for a nutrient boost. For a creamier version, stir in a splash of heavy cream or more mozzarella. The recipe is incredibly forgiving, so feel free to get creative and make it your own. If you’re looking for another comforting dinner option, try our simple creamy garlic chicken for a cozy meal that’s equally delicious.
FREQUENTLY ASKED QUESTIONS
Can I make this lasagna soup ahead of time?
Yes, you can prepare Quick Weeknight Lasagna Soup – Dinner in Under 30 Minutes a day in advance. Store it in the fridge and reheat gently on the stove, adding a splash of broth if it thickens too much. The pasta may soften further, but it still tastes wonderful.
What if I don’t have lasagna noodles?
No problem! Use any short pasta like penne or rotini instead. Adjust the cooking time according to the package directions for the pasta you choose. The dish will still have that comforting, lasagna-like feel.
Is it freezer-friendly?
It freezes well, but I recommend undercooking the pasta slightly before freezing. Thaw overnight in the fridge and reheat on the stove, stirring in a bit of extra broth to restore the soup’s consistency.
Conclusion
This Quick Weeknight Lasagna Soup – Dinner in Under 30 Minutes has saved countless evenings in my home, and I hope it becomes a favorite in yours too. It’s proof that you don’t need hours to create something deeply satisfying and full of love. Give it a try on your next busy night, and maybe share it with someone who needs a cozy pick-me-up. For more easy dinner ideas, check out my soup recipes collection—you’ll find plenty of inspiration there!
